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Creamy Mung Beans with Coconut Milk

Coconut milk is a delicious and healthy alternative for folks that cannot consume dairy products and, combined with mung beans and tamarind, this is a delightful and simple dinner that goes so well with jasmine or basmati rice. Spicy indeed, but cut down on the chilies if you prefer less heat. The addition of coconut milk does help temper the spices and chilies though.

Rinse the beans and soak for 6 hours or overnight covered in several inches of water. Drain and rinse, place medium saucepan, and cover with 3 cups of water. Bring to a boil, stir in the turmeric and tamarind, reduce the heat to medium-low, cover, and simmer for 30 - 40 minutes or until the beans are tender.

Meanwhile, heat the ghee, butter or oil in a frying pan over medium heat. When hot, add the cumin seeds and stir and fry for a few minutes. Now add the chilies and garlic and stir and fry for another few minutes. Add the coconut milk to the pan, along with the tomato, asafetida, cayenne, curry leaves and salt. Cook until the mixture begins to thicken up, stirring occasionally.

Transfer the sauce to the cooked mung beans and simmer uncovered over medium heat until the dish thickens, about 15 minutes, stirring occasionally.

7 comments:

Hi Lisa, this looks lovely. Very soothing and easy on the stomach. Will try it when we need some milder respite from over-spicy on our forthcoming stay in Mysore. Also, shall I pass on your regards to Sandya? We will definitely be eating there at least once a week!

Hey Lisa, I made this and it was fabulous. Please point me in the direction of other yummy recipes with mung beans. I shared it today: http://tastespace.wordpress.com/2014/01/16/creamy-mung-bean-curry-2/

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.